Grilled seabass

By Bryan Miller

Published April 30, 1983

Total Time
45 minutes
Rating
4(59)
Comments
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Featured in: A DIFFERENT CLAMBAKE

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Ingredients

Yield:Eight servings

  • 1 large bass, 4 to 5 pounds, with head and tail intact

  • 1 lemon

  • 1 lime

  • Salt and pepper

  • 1 bunch basil, with stems

  • 1 bunch oregano, with stems

  • ¼ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

4 grams carbs; 204 milligrams cholesterol; 320 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 673 milligrams sodium; 46 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.

  2. Step 2

    Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.

  3. Step 3

    Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm. Be careful not to break the fish when turning.

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Ratings

4 out of 5
59 user ratings
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